Pǔjiāng Chūn Háo · new.thetea.app

Pǔjiāng Chūn Háo (浦江春毫, Pǔjiāng chūn háo) is a new-generation Zhejiang green tea created in 1981 and awarded the title “Famous Tea of China” by 1989. Produced entirely by hand using the proprietary technique of “tossing and shaking” (抛抖结合, pāo dǒu jiéhé) with final heating over charcoal. Distinctive feature: when brewed, the buds first stand in the glass in two tiers, then slowly descend to the bottom while maintaining their vertical position—a rare “choreography” that delights connoisseurs.

1. Classification and Origin:

Type: Green tea (non-oxidized, 绿茶, lǜchá). Kill-green fixation by hand pan-firing (锅炒杀青). Final drying by charcoal roasting (烘焙, hōngbèi).
Category: Famous Tea of China (中国名茶, 1989); regional named tea of Zhejiang. Production technique recognized as intangible cultural heritage at municipal level (Jinhua City, 金华市, 2009). Multiple gold medal winner at provincial and international tea competitions.
Origin: China; Zhèjiāng Province (浙江, Zhèjiāng); Pǔjiāng County (浦江县, Pǔjiāng Xiàn), part of Jīnhuá City prefecture (金华市, Jīnhuá Shì). The county is located in central Zhejiang. Production zone covers the entire county territory. Quality core area includes Hángpíng Town (杭坪镇, Hángpíng Zhèn), Yúzhái Township (虞宅乡, Yúzhái Xiāng), and Huāqiáo Township (花桥乡, Huāqiáo Xiāng) in the Longmenshan Mountains (龙门山脉, Lóngmén Shānmài). Birthplace of the tea is the Cháping tea plantation in Wūjiāng Village (乌浆村茶坪, Wūjiāng Cūn Cháping).
Geographic coordinates: 119°33′–120°14′ E, 29°21′–29°41′ N (Pujiang County territory).

2. History and Cultural Significance:

History:

Tea cultivation in Pujiang County territory can be traced back to the Southern Song era. After the establishment of the PRC, the government actively restored the tea industry, and by 1982 the area of tea gardens in the county reached 37,607 mu (≈2,507 ha).

The birth of Chun Hao as an independent named tea occurred in 1981: the Shigang Family Farm (世钢家庭农场) at the Chaping tea plantation in Wujiang Village developed a new product using a special local cultivar “Yinshuang Cha” (银霜茶, “silvery-frosted tea”). Four stages of hand processing and the characteristic “two-tier” leaf architecture when brewing immediately attracted attention.

Recognition came swiftly. In 1989, Pujiang Chun Hao received certification as a famous tea of Zhejiang Province at the eighth provincial evaluation, and in July of the same year—the title “Famous Tea of China” at the second national competition. In 1991, the tea was honored with the title “International Cultural Famous Tea” (国际文化名茶), which definitively established its reputation. Subsequent years brought a series of victories: “Famous Product” at China’s International Agricultural Exhibition (1999), recognition as harmless tea and “International Famous Tea of China” with inclusion in the collection of the China Famous Tea Museum (2001), gold at the National Tea Exhibition (2002), gold at the Zhejiang Agricultural Exhibition (2003), gold at the “Zhong Lü Bei” (中绿杯) competition in Ningbo (2004), as well as dual organic tea certification—national (Academy of Agricultural Sciences) and international (IMO).

In 1997, the Pujiang County Agricultural Bureau developed the “Technical Regulations for Cultivation and Processing of Pujiang Chun Hao Famous Tea” (《浦江春毫名茶栽培加工技术规范》, DB330726/T002-1997)—the county’s first local agricultural standard, establishing requirements for harmless production.

In 2009, the production technique of Pujiang Chun Hao was included in the intangible cultural heritage list of Jinhua City. By 2022, the county’s tea garden area was 39,800 mu (≈2,653 ha), production volume 1,035 tons, total value 98.6 million yuan; of which spring tea was 440 tons, valued at 70 million yuan.

Name: 浦江 (Pǔjiāng)—county name (not to be confused with Sichuan’s 蒲江 Pújiāng); 春 (chūn)—“spring,” indicating spring harvest; 毫 (háo)—“down,” “fuzz”—reference to the abundant white down on buds. Full meaning: “Spring down from Pujiang.”
Cultural significance: Pujiang Chun Hao is the county’s flagship tea brand, produced primarily under the “Xianhuashan” brand (仙华山牌, “Immortal Flower Mountain”)—named after the sacred Mount Xiānhuā (仙华山), Pujiang’s calling card. The tea is inseparably linked with the mountain landscape of Longmenshan: tea gardens intermingle with peony fields and mountain streams, forming a unique aesthetic of “tea and landscape fusion” (茶景相融). The county is located in a scenic zone of Dānxiá (丹霞, Dānxiá) landforms—red sandstone cliffs, making local tea plantations among the most photogenic in Zhejiang.

3. Botanical Description and Raw Material:

Variety/cultivar: The foundation consists of two types of tea bushes. First—local population (seed-propagated) small-leaf variety “caicha” (群体种菜茶, qúntǐ zhǒng càichá, Camellia sinensis var. sinensis), transmitting genetic diversity and depth of flavor. Second—clonal variety “Yinshuang Cha” (银霜茶, Yínshuāng Chá, “silvery-frosted tea”)—a named cultivar used in creating Chun Hao in 1981, distinguished by abundant white down and high amino acid content. New plantations introduce clonal saplings of vegetative propagation (cutting).
Harvest: Spring—from March to early April. The main mass of high-quality tea falls in the spring season (about 43% of total volume, but 71% of value).
Harvest standard: For premium grade—single buds (单芽); for first grade—bud with one half-opened leaflet (一芽一叶初展); for second grade—bud with two leaflets (一芽二叶).
Raw material requirements: Young shoots without mechanical damage, without traces of insects and diseases. Raw material must be processed on the day of harvest.

4. Terroir and Cultivation:

Pujiang County occupies central Zhejiang and falls within the subtropical monsoon climate zone. The core of tea production is concentrated in the Longmenshan Mountains, which are part of the Xianhuashan range (仙华山, Xiānhuá Shān).

Growing altitude: 300–800 m above sea level. About 70% of tea plantations in the core zone are located above 500 m.
Climate: Average annual temperature 15–18°C; precipitation >1,600 mm/year; foggy days >180 per year; daily temperature difference >10°C. Abundant cloud cover provides a high proportion of diffused light, stimulating accumulation of L-theanine and other amino acids. The Longmenshan Mountains block cold northern flows, creating a mild microclimate.
Soils: Red soils and yellow soils predominate (红壤、黄壤, hóng rǎng, huáng rǎng), pH 4.5–6.5. Organic matter content is high. Distinctive feature—enrichment in zinc (76.2 mg/kg) and selenium (0.82 mg/kg), which is a natural geochemical marker of Pujiang’s Danxia landscapes.
Ecology: Forest coverage of the county territory is 81%—one of the highest among tea regions in Zhejiang. Tea gardens often neighbor peony fields and mountain streams, forming an ecosystem of “tea and landscape fusion.” Irrigation is provided by the Húyuán River (壶源江, Húyuán Jiāng).
Agrotechnique: New plantations are established with clonal saplings. Formative pruning follows “Three cuts—one shape” (三剪一定型, sān jiǎn yī dìngxíng): young bushes are formed over 3 years, mature ones alternate light and deep pruning. Use of chemical fertilizers and pesticides is prohibited by the 1997 standard—production follows principles of harmless/organic farming.

5. Production Technology:

Pujiang Chun Hao is a completely hand-made tea whose technology includes four main stages. The proprietary technique of “tossing and shaking” (抛抖结合) during shaping and charcoal final heating are distinctive elements recognized as intangible cultural heritage.

Spreading/withering (摊放—tān fàng): Freshly picked shoots are spread in a thin layer on bamboo trays in a ventilated room for 6–8 hours. During this time up to 20% moisture is lost, aromatic precursors are activated, leaves become pliable for further processing.
Kill-green (杀青—shāqīng): Hand pan-firing in a heated wok (锅炒, guō chǎo) at 100–120°C using the “tossing” method (抛杀, pāo shā) for 3–5 minutes. The master continuously tosses the raw material, ensuring even contact with the hot wok wall and rapid enzyme inactivation while preserving green color.
Shaping (做形—zuò xíng): At reduced temperature (60–80°C) the master combines rolling (揉捻, róuniǎn, 4–8 minutes) with rhythmic tossing and shaking (抛抖结合). This is a proprietary technique defining Chun Hao’s characteristic form: thin, tightly twisted threads with abundant down. Rolling breaks cell walls, releasing juices, while shaking separates stuck buds and evens out the shape.
Charcoal drying (烘焙—hōngbèi): Two-stage: primary heating “mao huo” (毛火, máo huǒ, “rough fire”) at 100°C for rapid removal of main moisture, then final heating “zu huo” (足火, zú huǒ, “full fire”) at 60°C over charcoal until moisture content ≤7%. The charcoal “zu huo” specifically forms the characteristic chestnut-floral aroma profile.

6. Organoleptic Characteristics:

Dry leaf appearance: Premium grade—thin “needles” (针芽状, zhēn yá zhuàng); first grade—“eyebrows” (眉形, méi xíng). Common features: tightly twisted, thin, covered with dense white down (白毫密布), color—bright emerald green (翠绿). Down is so abundant it gave the tea its name.
Dry leaf aroma: Clean green freshness (清香, qīng xiāng) as base, enriched with delicate chestnut tones (嫩栗香, nèn lì xiāng) and delicate orchid notes (兰花香, lánhuā xiāng)—the latter characteristic of high-altitude lots.
Liquor aroma: High and lasting. Orchid note intensifies as it cools, chestnut dominates in hot liquor. Aroma is “clean and elevated” (清高, qīng gāo).
Taste: Fresh (鲜爽, xiān shuǎng) with pronounced amino acid “liveliness” (鲜味, xiān wèi). Sweet and clean (甘醇, gān chún) with long returning sweetness (回甘, huí gān). Body—harmonious, medium density (醇和, chún hé), without excessive astringency or wateriness. High amino acid content (≥4.2% for first grade) creates a sensation of velvety softness.
Liquor color: Emerald green, clear and bright (碧绿清澈透亮, bìlǜ qīngchè tòuliàng).
Spent leaves: Tender green, even and uniform (嫩绿匀整), buds and leaflets gather into “flowers” (芽叶成朵). Unique feature: when brewed in a glass, buds first separate into two tiers and stand vertically, then gradually settle to the bottom while maintaining vertical position—a spectacle Chinese tea experts compare to “dancing.”

7. Chemical Composition:

Polyphenols (茶多酚): ≥28% (premium grade). Catechins—predominantly EGCG and ECG—provide antioxidant activity and moderate astringency. The indicator is somewhat higher than many flatland Zhejiang teas, thanks to high-altitude origin and intense diffused lighting.
Amino acids (氨基酸): ≥4.2% (first grade)—significantly higher than average for green teas (2–3%). L-theanine is the dominant component, responsible for characteristic freshness and “velvety” taste, as well as synergistic tonic effect with caffeine.
Water-extractable substances (水浸出物): ≥45% (premium grade)—indicator of high liquor saturation.
Alkaloids: Caffeine combined with L-theanine provides gentle, prolonged alertness. According to sources, the tonic effect is ~20% higher than standard green teas.
Vitamins: Vitamin C (preserved thanks to gentle charcoal drying), B vitamins (B₁, B₂), vitamin E.
Minerals: Zinc—76.2 mg/kg (soil marker), selenium—0.82 mg/kg (selenium-containing tea). Also potassium, manganese, magnesium.
Polysaccharides (茶多糖): Present in amounts sufficient for noticeable influence on lipid metabolism; participate in forming taste “fullness.”

8. Health Properties:

Tonic effect: Synergy of caffeine and L-theanine provides “calm concentration”—increased attention without anxiety. Research shows tea from high-altitude zones with high amino acid content enhances this effect.
Antioxidant protection: Catechins (≥28%) effectively neutralize free radicals, protecting cells from oxidative stress.
Lipid metabolism support: Tea polysaccharides promote regulation of fat synthesis enzyme activity, which may aid weight control.
Selenium support: Natural selenium (0.82 mg/kg)—important microelement for thyroid and immune system.
Cardiovascular system: Catechins and vitamin C support vascular elasticity and promote blood pressure regulation.
Skin health: EGCG + vitamin E complex protects against ultraviolet damage.
Cognitive functions: L-theanine stimulates alpha-wave brain activity, improving memory and learning ability.
Important: Listed properties are based on general green tea data and are not medical recommendations. Not recommended on empty stomach; optimal—30 minutes after meals. Fresh tea should preferably be aged 3 days in a dark place to “shed fire energy” (褪火气, tuì huǒqì). When taking medications—interval of at least 2 hours.

9. Brewing:

Water temperature: 80–85°C for standard tea; 75°C for premium grade (单芽). Do not use boiling water—temperature above 85°C destroys L-theanine and increases bitterness.
Tea amount: 3 g per 150 ml (1:50 ratio).
Teaware: Glass tumbler (玻璃杯)—ideal choice for observing “two-tier standing” of buds; white porcelain gaiwan (白瓷盖碗)—for concentrating orchid aroma.
Process:
1. Warm teaware with hot water and drain.
2. Add 3 g tea.
3. Pour water at required temperature.
4. First infusion—30 seconds.
5. Second and subsequent—increase time by 15 seconds for each steeping.
6. 3–4 re-steepings are acceptable.
Note: When brewing in a glass tumbler, the first minutes provide special aesthetic pleasure—buds form two tiers and stand vertically, then gradually descend while maintaining upright posture. Don’t rush to drink—enjoy the spectacle.

10. Storage:

Temperature: 0–5°C (refrigerator)—mandatory condition for spring green tea.
Container: Airtight packaging with minimal air space. Aluminum foil + tight jar.
Light: Store in darkness; ultraviolet and fluorescent lighting accelerate chlorophyll oxidation.
Odors: Isolate from products with strong aromas—tea actively absorbs foreign odors.
Special note: Fresh tea is recommended to be aged 3 days in a dark place at room temperature before first brewing—to “shed fire energy” (褪火气) remaining from charcoal drying. After this—move to refrigerator.

11. Market and Price Range:

Pujiang Chun Hao is a mid-range tea with notable price variation by grades. Approximate prices: premium grade (特级, single buds)—from 800 yuan/jin (≈1,600 yuan/kg) and higher; first grade—300–500 yuan/jin; second grade—200–300 yuan/jin. Main brand—“Xianhuashan” (仙华山牌). Notable producers include Hangping cooperatives, Dafan Dongping, and “Zhenxiang Tea Industry” company (金华市珍香茶业有限公司).

How to avoid counterfeits:
- Buy from certified producers in Pujiang County who have passed organic or harmless certification.
- Evaluate down: genuine Chun Hao is distinguished by dense white fuzz on each bud. Tea with dull, weak down is likely substitution.
- Check the “two-tier” effect when brewing in glass—this is a unique calling card difficult to fake.
- Liquor should be purely emerald green and completely clear. Yellow or cloudy liquor indicates old raw material.
- Price below 200 yuan/jin for claimed first grade is reason for doubt.

12. Recommended Sources:

Direct from origin: Pujiang County tea cooperatives and certified organic farms in Hangping Town, Yuzhai Township, and Huaqiao Township.
Established brands: “Xianhuashan” (仙华山牌) brand products from Jinhua Zhenxiang Tea Industry Co., Ltd.
Specialty tea shops: Stores specializing in Zhejiang green teas with proper cold storage facilities.
Online platforms: Tmall and JD.com official stores of certified Pujiang producers.
Tea markets: Hangzhou Tea Market, Shanghai Tea City—sections specializing in Zhejiang famous teas.

Note: When purchasing, verify organic/harmless certification, check production date (spring tea should be from current year), and ensure proper cold storage during transport and retail.

13. Comparison with other green teas of Zhejiang:

Pánān Yún Fēng (磐安云峰, Pánān Yún Fēng): Neighboring Pan’an County, same Jinhua Prefecture. Also a high-altitude tea (600–900 m), but with more pronounced “cloudy” aromatics and large-leaf structure. Chun Hao is more delicate, “needle-like,” with emphasis on down.
Wǔyáng Chūn Yǔ (武阳春雨, Wǔyáng Chūn Yǔ): Wuyi County, Jinhua Prefecture. Shape — thin “pine needles” resembling spring rain. Orchid aroma is more pronounced; taste is lighter and more “airy.” Chun Hao is denser and more concentrated thanks to high water-extractable content (≥45%).
Jiangshan Lü Mǔ Dān (江山绿牡丹, Jiāngshān Lǜ Mǔ Dān): Jiangshan, Xianxialing Mountains. Shape — opened “peony petals.” Visually completely different tea, but similar in principle of “spectacular brewing.” Chun Hao is more compact, with “vertical” aesthetics, while Lü Mu Dan is “horizontal,” opening with petals.
Kāihuà Lóng Dǐng (开化龙顶, Kāihuà Lóng Dǐng): Kaihua County, source of Qiantang River. Certified GI, more famous brand. Shape is straight, “dragon peak.” Taste is more “green” and “chlorophyll-like,” with less sweetness. Chun Hao is softer, with more pronounced chestnut-orchid aromatics.

In conclusion:

Pujiang Chun Hao is a tea whose young biography (just over forty years) has not prevented it from entering the elite of Zhejiang green teas. Born in the Longmenshan Mountains, among red danxia rocks and mists enveloping peony fields, it embodies that side of Zhejiang tea hidden behind the famous name of Long Jing: handwork of village masters, selenium soils, orchid notes of high altitude. Brew in a transparent glass at 80°C — and observe the “dance of two tiers,” when silvery-green buds line up in the glass like a tiny grove, before slowly and with dignity settling to the bottom, revealing Pujiang’s spring in your hands.